Fried Chicken with Milk Gravy

Oh my word, I have made fried chicken many many times but this has to be the best fried chicken and gravy I have EVER brought to my lips. I'm not kidding, it was so so good.

I found this recipe in my new big Gooseberry Patch Cookbook.




If you prefer you can substitute chicken breasts, sliced in half lengthwise so they'll cook quicker.

1 c. plus 1/4 c. all-purpose flour, divided
1 1/4 t. dried thyme
3/4 t. onion powder
3/4 t. seasoning salt
3/4 t. pepper, divided
8 chicken thighs or drumsticks
2/3 c. buttermilk
2 to 4 T. oil
1 t. chicken bouillon granules
1 1/2 c. milk

Combine 1 cup flour, thyme, onion powder, salt and 1/2 t. pepper in a large plastic zipping bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk, return to bag and shake to coat.


Heat oil in a large skillet over medium heat. Add chicken and saute 15 minutes, turning to cook evenly until golden.

Reduce heat to medium-low. Cook, uncovered, 35 to 40 minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.


Remove chicken to paper towel, reserving drippings; cover chicken to keep warm. Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits. Add milk.

Cook and stir over medium heat until thickened and bubbly; cook and stir one more minute. Serve hot gravy over chicken. Serves 4.